You might want to make pesto or sun dried tomato filled rolls or balls.Its very nice when you cut into it with green\red in the middle,You want to season your cheese with salt and black pepper so its not bland,Deeping it in olive oil for presentation is an added bonus.

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Amatuar winemaker,baker, cook and musician not in any particular order.

I add ham and green onion. It's more of a cheese-ball type, but it's extremely popular. To 1 lb. of Chevre, add about 4 ounces of finely chopped ham and about 4 green onions (scallions), also chopped very fine.

Thanks all. I'm going to be flavoring today! In the past I've added the herbs directly to the milk before the cultures and rennet which makes for an amazing infused flavor. But since I made an extra large batch I'm going to just coat these individually and let them soak for a while.

I layer mine in the draining stage with Good Seasons Italian Dressing mix. Just put half the cheese in the cheesecloth or strainer or whatever you use, sprinkle half of the package of dried mis on , then ladle the other half of the cheese, sprinkle with remaining mix. Let it drain. MMMM

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Don't wait for the light to appear at the end of the tunnel, stride down there and light the bloody thing yourself!

I like the taste of japanese miso soup and I discovered that it is available as a sauce in the market. I wonder how that would work in or around the cheese.

In the address http://www.fuchu.or.jp/~kanemitu/misomaking.htm it explains how to make miso. Also Koji fungi may work like P. or G. Candidum outside the cheese or Koji can be used in combination with P. or G. Candidum to create a layer.

I just don't know where to get koji fungi. Maybe a japanese restaurant around you or Hattori Hanzo can help.

Also Koji fungi may work like P. or G. Candidum outside the cheese or Koji can be used in combination with P. or G. Candidum to create a layer.

Aspergillus can indeed work like that. I have used it to create accelerated maturation cheese that does not proteolyse as much as p candidum, and contributes lipolytic properties, especially in breaking up TC6 and TC8 triglycerides. I used a modified rice paste. Basically, a modified form of PDA that's inoculated and painted on. Was a decent cheese, but too gimmicky for me. A better use would be to match umami with umami, and create a bean paint with aspergillus and ripen it on a higher moisture parm variant, in a smaller form factor.

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Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

So some of the new flavors were a hit at the picnic yesterday. Favorites of the group: garlic/dill, sundried tomato/basil, vindaloo curry. Herbs de Province is the all around staple that everyone always loves. I also liked my new creation: szechwan peppercorn/hickory smoked sea salt. though the feedback was that it needed a bit more kick.

For the tomato/basil I took DRY sundried tomatoes (hard not marinated) and put them in the food processor with dried basil and turned them into a powder and then rolled the cheese in the dust. Let it sit for about 5 days to absorb the flavor. It was pretty intense and the flavor was solid throughout the cheese.

Sorry for the delay Salty. I don't get on here as often as I used to. 1. I used dried although I'm sure as long as your herbs are clean you could use fresh, but fresh requires move and might add a fiber quality to the cheese where as dried can be crushed to dust.

2. Ratio is really up to you and how long you are going to let it sit before eating. I have found 2-3 days is perfect. Any sooner and the flavor is just on the outside (if coated vs. mixing). And after a week + it gets too strong and overpowering.

3. For the sun dried I used 3 or 4 small dried tomatoes for 1/4 pound and it was way more than enough. I would say a tablespoon or two for a pound. I found it was best to mix more favorable to the basil than tomato.

4. For Salt and Pepper I was using hickory smoked sea salt for a smokey spicy twist. I just added the relative amount the base recipe called for instead of using cheese or kosher salt. I used lots of large cracked peppercorns, much like you would coat a burger. This one takes some time to soften up the peppercorns and too many was not a good thing.

5. I buy all my spices from Savory Spice Shop. They have great stuff and do their own blends and onsite grinding and mixing. They ship too. savoryspiceshop.com

I'm not sure how this would go in a tangy goat milk cheese, but on my last cream cheese I decided to sweeten it up a little - cranberry, apricot, a little crystallised ginger and some chopped nuts - it went down a treat with everyone who tried it - they all want more.